For offer or questions please contact:
ian@sanneng.com.tw
International Sales Executive
Creating the most delicious Christmas Stollen with our 4 Links Alusteel Stollen Mould SN2136 (575x265x75mm) and SN2137 (575x245x71mm)
Recipe:
Preparing Fruit mix minimum 2 weeks before:
Mix:
Dark Raisin 783g
Green Raisin 261g Diced Orange Peel 348g Diced Lemon Peel 217g Rum 348ml
Honey 43g
TOTAL: 2000g
Preparing first dough 24 hours before: Ingredients:
T65 French Bread Flour 251g Water 163g
Fresh Yeast 1,5g
Salt 5g
Water 13ml TOTAL: 433g
Let the dough rest at 30 degrees for 45 minutes. Fold the dough.
Let it rest again at 30 degrees for 45 minutes. Put into the fridge overnight.
Second dough: MIX:
Fresh Yeast 40g Milk 199ml
Add:
French Bread Flour T65 199g and mix together on low speed for 6 minutes.
Add peaces of old dough (66g) while mixing.
Make sure the finished dough temperature is 24-25 degrees before letting rest at 30 degrees for 40 minutes.
Mix:
Isigny Unsalted Butter 233g Salt 13g
Sugar 133g
until creamy
Add:
Second dough
French Bread Flour T65 465g
Milk 53ml
Mix together on low speed for 7 minutes and medium speed for 1 minutes.
Add:
Fruit Mix 864g
Roasted Almond 133g
Mix together on low speed for 1-2 minutes.
Let the dough rest for 15 minutes in Proofer Box. Cut the dough in 4 600g pieces.
Roll the pieces to balls and let them rest again for 15 minutes in the Proofer Box.
Flatten the dough balls.
Roll 4 60g pieces of marzipan to a long piece and add it into the middle of each dough. Wrap the Dough.
Put the rolled dough into the mould.
Let the dough rest at 28 degrees for 50 – 60 minutes.
Bake by 180 upper heat, 180 lower heat for 40 – 50 minutes.
Melt Butter in microwave. Use the clarified part and brush it 3 – 4 times all over the stollen. Cover the whole stollen in sugar.
Let the stollen rest in Proofer Box for 1 day.
Cover the stollen in powder sugar.
Finished is your tasty Christmas Stollen!!!
(you can wrap the stolen into foil and freeze it to eat it until 3 months later)
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